Page:Meier - The Art of German Cooking and Baking.djvu/223




 * 1 chicken

3 qts. of water

Salt to taste

1 cup of cream

¼ cup of vinegar

½ cup of chicken broth

4 yolks of eggs

¼ tsp. of mustard

Salt to taste

1 pinch of pepper

½ cup of sliced champignons

½ pt. sour whipped cream

2 tbsps. of sliced truffles

1 bunch of stalk-celery

Preparation: The chicken is well cleaned and cooked until tender in 2 qts. of water and salt. The skin is removed and the meat cut fine. The bouillon is boiled down and ½ cup of it poured on the meat. The cup of cream, yolks of eggs, vinegar, mustard, pepper and salt are mixed well and cooked until thick, stirring constantly. This dressing is poured over the meat, the chopped champignons and truffles added and mixed with the rest or they may be omitted. Cover the salad and set it aside for one hour before serving. This salad may be made from any kind of poultry. You may add celery cut in small pieces. Lastly add the whipped cream.

For preparation and ingredients see Chapter 8, No. 47.

For preparation and ingredients see Chapter 8, No. 7.


 * 2 lbs. of pike

2 qts. of boiling water

1 tbsp. of salt

1 piece of butter the size of an egg

1 medium sized onion

1¼ tbsps. of flour

¾ qt. thick cream

3 yolks of eggs

2 tsps. of mustard

4 tbsps. of vinegar

2 tbsps. of fine oil

Salt to taste

1 tbsp. of capers

Preparation: The fish is scaled, dressed, washed, cooked until tender in salt water and set to simmer gently 15 minutes. Remove the skin and bones, cut the meat into small pieces. Heat tihe butter and onion, but do not brown, stir in the flour, add the cream, stirring constantly, cook, add the yolks of eggs, but do not boil any longer. When the dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir the dressing for 15 minutes more, pour over the fish and mix lightly. Take out the onion before adding the cream.